In a glass container mix the following:
1/2 cup extra virgin cold pressed olive oil
1/3 cup freshly squeezed lemon juice.
3 large cloves garlic, finely grated
2 TBSP finely chopped red onion
1 compacted TBSP cilantro, finely chopped
Salt to taste
Makes approximately 1 cup dressing.
Store in refrigerator. Let set at room temperature and stir before serving over your favorite salad. Use dressing within three days.
4 cups peeled and cubed butternut squash (Make sure you use butternut squash, to get the desired flavor and texture).
In a gallon size ziplock bag, MIX:
1.5 TBSP olive oil
1 tsp salt
2 tsp ground cinnamon
2 TBSP maple syrup
Add the cubed squash and coat it well.
Bake covered, in parchment paper lined pyrex dish @ 400°F for 45 mins, turning once, halfway during baking.
Let cool completely, covered.
In blender, put:
1/2 cup coconut cream
3/4 cup unsweetened Almond milk
1/2 TBSP chia seeds
Add roasted butternut squash.
Whip. Pour in glass container. Freeze for about 2 hours, until set, but not too hard. Stir before serving. Yields about 2 cups. Optional: Garnish with crumbled sliced almonds.
INGREDIENTS
-1/2 cup dried green/brown lentils -cook, covered in low heat, in 2 cups water with 1/4 tsp salt and 1 garlic clove, until lentils are tender and soft. Let cool in refrigerator, drain, if needed.
Lentil meatballs over “carrot spaghetti”
-3/4 cup quick cooking oats
-3/4 cup panko crispy Italian flavored bread crumbs
-1 Tbsp raw sesame seeds
-2 eggs
-2 Tbsp onion flakes
-1 Tbsp dried cilantro
-1 tsp granulated garlic
-1/2 tsp dried oregano
-1/4 tsp dried basil
-1/4 tsp Italian seasoning
-1/4 tsp annatto powder
-2 Tbsp Bragg’s liquid Aminos
-1/2 cup Tostitos salsa
-2 Tbsp homemade sofrito with cilantro & recao
-1 Tbsp fresh cilantro, finely chopped
INSTRUCTIONS
Mix to combine well in bowl.
Take about 1 Tbsp. & form meatballs in your hand.
Fry in corn oil till golden brown.
Remove. Drain in paper towels.
Makes about 20 meatballs.
A healthy alternative: Spray pan with cooking oil. Put meatballs in pan, bake at 375°F for about 15 minutes.
SAUCE: 1.5 cups Ragu Chunky garlic onion Spaghetti sauce
CARROT NOODLES: 3 large carrots, peeled, and sliced with peeler (or use a veggie spiralizer tool). Use about 1 large carrot for each serving.